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Dessert

Dry Baklava

A baklava made with dough, margarine, walnuts, and a sugar‑lemon syrup.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Olive and walnut match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,087 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Dry Baklava

Ovenmoderately heated
Time1 hour

Ingredients

Directions

Prepare the dough

  1. Prepare the dough according to the dough for the baklava recipe.

  2. Place the dough pieces on each other on a wooden board.

  3. Cut the pieces according to the size of the tray where they will be cooked.

Assemble

  1. Grease the tray lightly and place one layer of dough over.

  2. Pour 1/2 tablespoon melted margarine evenly over the dough.

  3. Place only half of the pieces of dough on the tray so that there is one layer of dough, and margarine over that.

  4. When half of the dough is used up, sprinkle ground walnuts over.

  5. Over the walnuts place another layer of dough, spread some margarine, then another layer of dough, continue until all the pieces of dough are used.

  6. Cut the pieces of dough into the shape of baklava.

Bake and make the syrup

  1. Place in a moderately heated oven and cook for an hour until the color of the baklavas turn golden brown.

  2. Put granulated sugar, water and lemon juice into a pan.

  3. Melt the sugar over moderate heat and boil for about 15 minutes until the mixture becomes syrup.

  4. Remove from heat and allow to cool for 10 minutes, brush with but

Nutrition, whole recipe (rough)

841Calories
21 gProtein
34 gFat
112 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together2,087 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the dough and add structure to the thin sheets.
Melted margarine
Adds fat that helps the layers separate and brown in the oven.
Ground walnuts
Add filling texture and nutty flavor between the dough layers.
Granulated sugar
Forms the syrup that sweetens the baked pastry.
Flour
Provides the main structure of the dough.

The step that matters

Cook the syrup to the right thickness. Sugar boiled too briefly stays thin and soaks in unevenly, while overboiling can make it crystallize or turn bitter. Cooking it until it thickens to a syrup controls the final sweetness and texture.

Swap the walnut

How well each one fits the dish's main ingredients (flour, egg, olive, syrup, sugar, lemon):

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against flour, egg, olive, syrup, sugar, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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